Vegan Pumpkin Spice Muffins or Bread

This Pumpkin Spice Muffin recipe has a wonderful warm, buttery flavor that is enhanced by barley malt syrup, lemon juice, cinnamon, ginger and a touch of cloves. Pecans add flavor complexity and a delightful crunch. These vegan muffins are equally good with baked sweet potato purée substituted for the pumpkin as well.

4) Build the batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Due to the varying moisture of the pumpkin puree, you may need to add a small amount of non-dairy milk or flour for optimum dough thickness. Keep in mind that this dough is supposed to be on the thick side. Stir in the chopped pecans or walnuts.

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

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Just made these they are great. To make them lighter I added a half cup of unsweetened applesauce instead of oil. I also cut the sugar down to a quarter cup.

Rating

5.0

Reviewed by
britt
October 26, 2012

Just made these they are great. To make them lighter I added a half cup of unsweetened applesauce instead of oil. I also cut the sugar down to a quarter cup.

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I recently became a vegan and a week ago it dawned on me that yummy baked goods may be a thing of the past. Not so! I searched the internet and found this site. I made your zucchini pineapple muffins and a batch of brownies (yum!) and just made this recipe tonight. I have tried several different "regular" pumpkin muffin recipes over the last year and these are by far the best! Thank you for the delicious recipes!

The Best!

I recently became a vegan and a week ago it dawned on me that yummy baked goods may be a thing of the past. Not so! I searched the internet and found this site. I made your zucchini pineapple muffins and a batch of brownies (yum!) and just made this recipe tonight. I have tried several different "regular" pumpkin muffin recipes over the last year and these are by far the best! Thank you for the delicious recipes!

Owner's reply

Thanks for sharing and I'm so glad these worked out for you wimergirl!

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Hi Mattie: I notice you use Barley Malt Syrup often. Is it used for flavor or texture or both? Do you think Rice Syrup would have the same effect if one were Gluten Free?
Thanks and Happy Halloween!

Barley Malt Syrup

Hi Mattie: I notice you use Barley Malt Syrup often. Is it used for flavor or texture or both? Do you think Rice Syrup would have the same effect if one were Gluten Free?
Thanks and Happy Halloween!

Owner's reply

Hi laurelvb,

The barley malt is used because it really helps bring the flavor out of pumpkin. It also has minor binding abilities so I don't have to use an egg replacer. for a gluten-free option I recommend molasses or if you really want to get the best flavor I'd recommend substituting half brown rice syrup and half molasses. Good luck!

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I don't mean to steal your thunder because these look AMAZING as always. I just wanted to let the Gluten Free folks know that Annalise Roberts posted a GF pumpkin bread on her website and there's a Vegan version noted in the comments.
http://mygluten-freetable.com/2011/10/gluten-free-pumpkin-bars/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MyGluten-FreeTable+%28My+Gluten-Free+Table%29&utm_content=My+Yahoo

Link to a Gluten Free Version

I don't mean to steal your thunder because these look AMAZING as always. I just wanted to let the Gluten Free folks know that Annalise Roberts posted a GF pumpkin bread on her website and there's a Vegan version noted in the comments.
http://mygluten-freetable.com/2011/10/gluten-free-pumpkin-bars/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MyGluten-FreeTable+%28My+Gluten-Free+Table%29&utm_content=My+Yahoo

I made these last night following the recipe exactly and they came out perfect. The amount of spice was not overpowering, the sweetness right on and the texture was moist, not too dense and not crumbly. The recipe made 12 normal sized muffins for me.

Rating

5.0

Reviewed by
Alysia
October 26, 2011

Perfect Pumpkin Muffins

I made these last night following the recipe exactly and they came out perfect. The amount of spice was not overpowering, the sweetness right on and the texture was moist, not too dense and not crumbly. The recipe made 12 normal sized muffins for me.

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After consuming this recipe, i decided to add a lot more pumpkin to my diet.(:

Rating

5.0

Reviewed by
Quinn
November 14, 2010

I love pumpkin!

After consuming this recipe, i decided to add a lot more pumpkin to my diet.(:

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